JPS5918969B2 - hard butter composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to the composition of a bird butter which has excellent bird butter properties, in particular the property that it can be mixed with cocoa butter in any proportion.

Palm oil is an important oil and fat resource obtained from the fruit of the palm tree, which is grown in large quantities in Southeast Asia, Central Africa, etc., and production is expected to continue to increase in the future.

The main components of this oil are approximately 30% 2-oleo-1,
Contains 3-cibalmitin (abbreviated as POP) and a small amount of 2-oleo-palmitin, stearin (abbreviated as PO8).

On the other hand, the main components of cocoa butter, which is the main component of chocolate, are the same <pos and SO8, and have similar physical and chemical properties to POP, so POP and POP can be extracted from this palm oil.
The idea of separating a medium melting point fraction (PMF) rich in O8 components and using it as a cocoa butter substitute has been proposed since ancient times (for example, see British Patent No. 827172).

However, since the melting point of PMF is relatively low, mixing a large amount of PMF with cacao butter will reduce the heat resistance of chocolate and reduce its snappability at high temperatures.
% or less.

In contrast to the above PMF, sea fat collected from the fruits of wild sea trees in Central Africa is rich in 2-oleo-1,3-distearin (SOS) components, so the solid fat fraction (5NF) separated from it is It has a relatively high melting point (and there is little risk of damaging its physical properties even if it is mixed with cocoa butter.

However, since the melting point of SO8 is quite high (44~44
．． 5°C), and when used in large amounts relative to cacao butter, the mouthfeel becomes significantly worse.

For the above reasons, PMF has a lower melting point than cocoa butter.
On the other hand, the idea of creating a composition with an appropriate melting point by appropriately mixing SNF with a high melting point and using this as a cocoa butter substitute was born a long time ago (see British Patent No. 925,805). ), with some success, but in this case too a large amount (usually 30% or more)
When it was replaced with cocoa butter, an abnormal increase in viscosity during the Tenhari Puffer process was pointed out as a drawback.

As is well known, during tempering, a molten chocolate compound is cooled to a certain temperature and then heated again to promote crystal transition, but in this case, the viscosity increases during the cooling and warming process.

If this increase in viscosity is significant, the kneading operation will be difficult (and the transfer will be incomplete, making it difficult to separate the dough).

Therefore, it has been proposed to increase the 808 content to 85% or more by increasing the degree of purification of SNF (see British Patent No. 1,390,936). Not only is it uneconomical from the perspective of limited sea oil resources (no sea oil is cultivated), but it also tends to raise the melting point of the sea oil to which it is mixed, so it cannot be combined with sea oil. Shortcomings remain.

However, as a result of research, the present inventors have found that by limiting the characteristics of PMF to those within a certain range, a fat substitute made by blending PMF with conventional SNF can be created by blending a large amount of this with cocoa butter. We succeeded in obtaining a bird butter that has no (or almost no) effect on the workability when tempering puffer fish, and also provides excellent snappability.

Here, the preferable characteristics of PMF that the inventor has recognized are slip melting point (sp) of 29° to 32.5°C, and clearing point (CP).
It satisfies the condition of 34°C or lower.

If SP is lower than the upper limit, the hardness of the chocolate product at high temperatures will decrease and the snappability will deteriorate.

On the other hand, if SP exceeds the above upper limit, the viscosity during tempering will increase significantly and workability will deteriorate.

The most preferred range is SP 29.50 and i 32.0°C.

Next, the CP must also be thrown below the upper limit.

As in the case of SP, as the value of CP exceeds the upper limit, the workability during tempering becomes worse.

PMF suitable for the above purpose can be obtained by using palm oil as a raw material and removing both high and low fractions using a known solvent fractionation method, but this requires somewhat more precise operations than conventional methods.

However, based on past experience, 3.
It appears to be best from the point of view of yield, quality and handling to remove 0% or more of the low melting point fraction and then remove the high boiling point fraction from the remainder.

In this case, when removing the low melting point portion in the first stage, it is preferable to use a solvent amount that is 2.5 to 6 times the amount of palm oil to be separated.

The temperature for fractionation varies depending on the type of solvent.

For example, for n-hexane, the range is preferably -100 to -17°C, and for methyl ethyl ketone (MEK), it is preferably in the range of 00 to -5°C.

In the case of removing the high melting point part in the next step, the amount of solvent is the same as in the previous step, but the temperature is naturally preferably higher, and n-hexane is used at 2°C.
-4°C, approximately 15° to 20°C for MEK is appropriate.

Finally, in order to remove the low melting point part contaminating the PMF, it is preferable to operate as in the previous step with an oil concentration of 11 to 17%.

Note that when acetone is used as the solvent, a slightly higher temperature than MEK should be used.

In any case, the principle of solvent fractionation is based on the fact that the constituent glycerides in oils and fats have different solubility in solvents at a constant temperature due to differences in melting points. The best conditions should be determined empirically, taking into consideration various factors such as the concentration of the fat to be fractionated in the solvent, the cooling rate, and fluctuations in quality due to differences in raw material lots.

The PMF obtained in the above separation process falls within the predetermined range of 5P29 to 32.
If it meets the conditions of 5°C and CP<34°C, it is blended with SNF.

Incidentally, SP and CP defined here are respectively t7J below.
It is determined by IJ constant means.

[SP]

ASTM DESIGNATION D36-261-
Softening point measurement method for bituminous materials J (ASTM STANDARD 1.958 pp, 1030-1
Apply the ring ball method described in 032.

However, use the steel balls and steel rings shown in the attached drawings for measurement.

[CP]

Approximately 205' of the oil and fat to be tested was completely dissolved and filter paper (Toyo Roshi 42
) 50'C clear sample 10±1 obtained by removing impurities
2 was weighed into a test tube with an inner diameter of 16 myn, an outer diameter of 18 mm, and a length of 1001 m, and immediately left to solidify in a stocker (approximately -15°C) for exactly 30 minutes, then set at a constant temperature of 34°C or higher. Place the sample in a constant temperature water bath (accuracy ±0.2℃) so that it is completely below the water surface of the constant temperature bath.
After allowing the sample to stand for a minute, observe the state of the sample. If the entire sample becomes transparent, lower the set temperature further and repeat the same measurement. do.

In addition, if turbidity occurs at the set temperature, of course, measure in the same way using a water tank with a higher temperature than the previous set temperature.

The SNF to be blended with the PMF may be a solid fraction of sea fat obtained by conventional refining methods (it does not need to have a particularly high SO8 content).

In general, SO8 content (however, SO8 here refers to 2-unsaturated-1, including contaminating POS and POP).
It is a concept that collectively refers to 3-disaturated glycerides) 50 ~
Approximately 80% is appropriate.

The mixing ratio of this SNF and PMF is 25 to 75 near 5 to
The weight ratio is preferably within the range of 250% (however, the total is 100%), and within this range, it can be mixed with cocoa butter at any ratio.

If the ratio of the two is less than 1:3, the increase in viscosity during tempering will be prevented, but it will tend to reduce the heat resistance of the chocolate product, making it difficult to mix it in large amounts with cocoa butter.

- If the ratio of sumo wrestlers to dogs is less than 3:1, it is not only economically unprofitable (but it also worsens the workability during Tenhari Pufferfish and raises the melting point of the compound, so the ratio of the sumo wrestlers to the cocoa butter is subject to restrictions.

However, the viscosity during chocolate production varies depending on the amount of bitters mixed, the amount of whole milk powder, the amount of powdered sugar, and the amount of additives such as lecithin, so the above ratios only indicate a tentative standard. It should not be understood as having any critical meaning.

However, the most suitable mixing ratio is PMF:5NF=
30:70 to 70:30, and the 1-dopater composition (within this range) can be blended with cocoa butter at any ratio without causing a temperate viscosity increase, and in addition, it can be used in chocolate products. Both heat resistance and snap properties are good.

Hereinafter, embodiments of the invention will be described with reference to Examples.

However, these examples are merely illustrative and do not limit the invention.

The tempering test on each side is performed in the following manner, and the fluctuation in viscosity is calculated by comparing the viscosity when the material temperature reaches 30°C and the maximum viscosity that occurs during the process of further cooling to the set temperature and raising the temperature again. The difference (positive viscosity fluctuation value) was recorded as the difference in torque value (torque increase value) applied to the stirring propeller shaft.

Note that the difficulty of tempering can be evaluated based on the following criteria.

Viscosity increase value 0 to less than 0.7 kg・Easy 0.7 or more and less than 1.0 kg・Relatively easy 1.0 or more 1.3 // // Slightly difficult 1, 3 ky/
CrIL or higher Very difficult example 1 Bitter 15.6% (weight percentage, same below), whole milk powder 19.8%, powdered sugar 44.2%, lecithin 0.7% and oil and fat composition shown in Table 1 below A test chocolate (cocoa butter substitution rate 71.4%) was prepared by conching and tempering a chocolate formulation consisting of 19.7% in the usual manner.
)made.

The increase in viscosity during tempering is as shown in Table 1 below, and Samples 1 and 5 using PMF that meet the invention conditions
It can be seen that the increase in viscosity is small.

Example 2 Bitter 9.9%, whole milk powder 24.8%, powdered sugar 41.8%
A chocolate test product (cocoa butter substitution rate 35.7%) was prepared in the same manner as in the previous example from a formulation consisting of 9.9% of the oil and fat composition listed in Table 2 below, 12.9% of cocoa butter, and 0.7% of lecithin. was prepared and separately compared with a control in which the entire amount of the above oil and fat composition was replaced with cocoa butter.

As the table below shows (sample 7 with the composition of the invention shows a small increase in viscosity comparable to subject 9 made of pure chocolate).

Example 3 4.0 parts of bitters, 2.0 parts of cocoa powder, 6.1 parts of cocoa butter, 52.18 parts of sugar, mixed fat 1 listed in the table below
9.95 parts, flavoring 0.39 parts and crumb whole milk powder 15.
01 part was processed into semi-sweet type chocolate (cocoa butter substitution rate 69.4%) using a conventional method, and the increase in viscosity during tempering was investigated.

The results are shown in Table 3 below.

Example 4 An experiment was conducted using nine types of data to examine the effects of differences in the types and blending ratios of SP, CP, and SNF in raw material PMF on the working conditions during chocolate production and the quality of product chocolate.

[Chocolate combination]

Cacao mass (50% cocoa butter) 15% whole milk powder 20% powdered sugar
44.5% PMF15NF (fat substitute) 19.8% (
Fat substitute substitution rate 71.4%) [Chocolate hardness test method] After storing the test chocolate at 18° to 20°C for 10 days or more to stabilize the crystals, it was placed in an air constant temperature oven at a predetermined temperature. After being left for 6 hours or more, the chocolate pieces to be tested are immediately taken out of the bath and broken by hand to examine their hardness, and evaluated according to the following "snappability criteria".

[[Snapability Judgment Criteria]] 5.0 points It breaks with a sharp sound.

4.5 points: Cracks with a dull sound.

4.0 points Breaks without making a sound.

3.5 points: Cracks with a slight bend.

3.0 points Breaks while bending.

2.5 points It doesn't break, but it does crack.

2.0 points Just bends and no cracks.

1.5 points It bends just by holding it.

(1) PMF: 5NF=65: 35 (However, the purity of 0SOS in SNF is 72%) (2) PMF: 5NF=5o: 50 (
(However, the purity of the SOS component in SNF is 60%) (3) PMF: 5NF = 40: 60 (However, the purity of the SO8 component in SNF is 58%) The following facts are shown from the above experiments.

(a) S P ' PMF below 29°C does not have good snapping properties at high temperatures even if a large amount of SNF is mixed therein.

(b) PMF whose clearing point exceeds 34°C has a remarkable increase in viscosity during tempering.

This increase in viscosity does not change much even if the mixing ratio of SNF is increased.

(c) PMF with SP of 29°C has somewhat poor snap properties, but this can be improved by increasing the mixing ratio of SNF.

However, it has excellent snapping properties at high temperatures.

(d) The influence of SO8 purity in SNF is 58% purity to 7
It is rarely seen in the 2% range.

(e) Snapability is improved by increasing SP and CP, but the increase in viscosity during tempering becomes a decisive obstacle.

As described in detail above, the present invention provides bird butter mainly consisting of PMF and SNF, in which the properties of PMF are controlled by its CP.
By controlling SP and SP within a certain range, we succeeded in obtaining a bird butter that not only has workability when tempering pufferfish but also has a small decrease in snappability at high temperatures, compared to the conventional SNF. Its practical effectiveness is very good, since excellent bird butter is obtained without having to take purity into account, and it can be replaced in large quantities with cocoa butter.

The oil and fat composition according to the present invention mainly contains PMF and SNF.
Naturally, it is within the technical scope of the invention to include a small amount of a third component such as iritzpe butter, salcido butter, kokum butter, or porneo butter in addition to these two components.

Reference example 1 (PMF production example) Deoxidation, decolorization L? , :, I, V, 53.2 1 part of nopalm oil was dissolved in 4 parts of n-hexane by heating and heated to -20°C.
After stirring for 1 hour, the crystals were collected by filtration and separated from a low melting point fraction (hereinafter abbreviated as PLF).

Add new n-hexane to the crystalline part to increase the oil concentration to 20%
Adjust to 30℃, heat to dissolve at 30℃, cool to 1℃, and dissolve at 30℃.
Continue stirring for 40 minutes, collect the crystals that crystallize by filtration, and pre-heat to -5°C.
The sample was washed with 0.3 part of n-hexane cooled to 50%.

The remaining crystals are palm high melting point (PHF).

The above washing liquid was combined with the mother liquor from which PHF was crystallized and filtered out.
After stirring at ℃ for 30 to 40 minutes, the precipitated crystals were collected by filtration, and -2
Wash with 1 part of n-hexane cooled to 0°C to remove desired PM.
I got an F.

The portion dissolved in the mother liquor and washing liquid is the low melting point portion (PLF).
').

The solvent was distilled off from each fraction to obtain the following components.

Reference Example 2 (Production Example of SNF) Degummed sea fat was prepared based on the method of JP-A-51-91907.

That is, deoxidized sea fat (acid value 2.2, I, V, 61.5, S
, V, 176.6) 1 part 7% aqueous ethanol 4
of the mixture and heated under pressure to 110° C. with stirring.

Leave to stand at the same temperature for 15 minutes to remove the lower layer of ethanol insoluble matter (yield 5.1%, 1.V, 205.3). Cool the upper layer (supernatant) to 40°C, and After standing for 30 minutes, separate the lower layer, remove the solvent, and add degummed sea fat (1, V,
54.5) was obtained (yield 75.2%).

Add 4 parts of n-hexane to 1 part of this degummed sea fat, = 2
Stir at 5°C for 90 minutes, collect precipitated crystals by filtration, and pre-heat at -30°C.
By washing and removing the solvent using 70.5 parts of n-hex cooled to .

Incidentally, the mother liquor in which SNF was precipitated was desolventized to produce I and V.

37.5% of the liquid part of 73.7% was recovered.

[Brief explanation of drawings]

Fig. 1 is an enlarged front view of the steel ball used for measuring the slip melting point in the present invention, Fig. 2 is the same enlarged plan view of the steel ring, and Fig. 3 is a cross section taken along line A-A in Fig. 2. The dimensions in the figure are as follows, and the weight of the steel ball in Figure 1 is as follows: Weight of steel ball - 3,50 ~ 3.551 d1 = 10.50 ~ 10.55mmφ d2= 20.00~20.50mmφ d3= 17.50~18.OOwnφd4-15.
50-16.00mmφ t1=6. OC) -6,50mm t2 = 4.00~4.50mm t3 = 0.50mm

Claims (1)

[Claims] 1 Mainly palm oil medium melting point fraction and 2-oleo-1 and 3
- In bird butter consisting of distearin and 2-oleo-palmite, a total stearin content of 80% by weight and an undropped sea fat solid fraction, the slip melting point is 29.0 to 32.5°C as the palm oil medium melting point fraction. A bird butter composition characterized by using a butter having a clearing point of 34° C. or lower.